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Sizzling Rice Soup Recipe
|Short grain rice||1⁄4 Cup (4 tbs)|
|Frozen pea pods||6 Ounce (1 Package)|
|Homemade chicken broth||5 Cup (80 tbs)|
|Cooked shrimp||1 Cup (16 tbs), halved lengthwise|
|Chopped bok choy||1⁄2 Cup (8 tbs)|
|Sliced water chestnuts||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
|Sliced green onion||2 Tablespoon|
Serving size: Complete recipe
Calories 771 Calories from Fat 407
% Daily Value*
Total Fat 46 g70.8%
Saturated Fat 6.6 g32.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3054.3 mg127.3%
Total Carbohydrates 53 g17.6%
Dietary Fiber 7.2 g28.6%
Sugars 13.1 g
Protein 32 g64.4%
Vitamin A 92.3% Vitamin C 219.7%
Calcium 12.9% Iron 34.8%
*Based on a 2000 Calorie diet
Divide rice into eight portions.
With hands, shape and press each portion into a 2-inch patty.
Thaw pea pods by running hot water over them; cut pea pods into 1-inch lengths.
In saucepan heat chicken broth to boiling.
Add pea pods, shrimp, bok choy, and water chestnuts; simmer 2 minutes.
Reduce heat and keep warm.
Fry rice patties, four at a time, in deep hot fat (375°) about 4 minutes or till crispy and golden.
Place fried rice on baking sheet and immediately put in 350° oven to keep hot while frying remaining rice.
Working quickly, place all the fried rice patties in large serving bowl and pour chicken broth mixture over (speed is important to obtain the desired sizzling.) Top with sliced green onion.